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Simple Sourdough Pan Bread

This is from "The Friends of Carl", Friends of carl Simple Sourdough Pan Loafa group dedicated to giving away Carl Griffith's ancestral sourdough starter.  I talk about them at some length in "Getting a Good Starter" page.

This bread is a good learners loaf, and it is the first loaf I baked that was really sour!  I especially like that that author talks about what to look for at each stage of the process.  The original recipe was here.  Given how things change online, I thought I'd copy the recipe to this page with minimal reformatting.  Many thanks to The Friends of Carl and Dick Adams!

Instructions for simple Sourdough Pan Bread
using Carl Griffith's 1847 Oregon Trail Sourdough Starter
and a Kitchen Aid K-45 mixer

Put into the mixing bowl:
1 cup fully active culture
2 cups water
2 cups bread flour
Mix manually.
Let sit covered for 8 to 10 hr.
Manually mix in:Simple Sourdough Pan Bread Nutritional Analysis
2 tsp. salt
3 more cups flour.
Machine knead ~10 min. at low speed while adjusting consistency by adding 1 cup more or less of additional flour, until the dough no longer sticks to bowl or fingers.
Remove from mixer, hand knead briefly, and split dough. Work in more flour while hand kneading each piece. (total cups flour=6+, possibly<6) Well, I also bat each piece around in the bowl with the dough hook, at medium speed. (Bat one while kneading the other, repeat twice.)
Form and reform each piece several times during 20 or 30 minutes, otherwise keeping covered. The dough should be soft enough to easily reseal a seam, but should not stick to hands. Finally form to oblong and cut tops with a razor blade, 10 or 12 diagonal cuts. Dough as finally formed should be silky smooth.
Place in pans*, allow to rise 5 to 8 hrs., enclosed to retain moisture, until top is an inch or two higher than the top of the pan. (3 in. is possible!) Bake 40 min. at ~375°F. Cold start OK. (Expect little "oven push", or none.)
*usual Teflon-coated steel pans, capacity ~67 fl. oz. (~8-1/3 cups) to brim;
Rise times are approximate, for ~70°F -- Shorten for summertime.
Using cans as measures:
A 16 ounce can is good for fetching the first 2 cups of flour, and a 32 ounce can gets most of the rest. Keep cans with flour.

-CarlsFriends, Rev. Mar. 2001


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